JAMAICAN CURRY GOAT RECIPE
This finger-licking dish is one of Jamaica's most popular cuisines. Try this Jamaican curry goat recipe for dinner today.
Provided by Lesa
Categories Main Course
Number Of Ingredients 16
Steps:
- Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
- In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
- Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
- Add the goat meat and allow it to seared on all sides.
- Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
- Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
JAMAICAN CURRIED GOAT
He likes it hot, I like it good. We compromise on jalapeno peppers.
Provided by Roxy
Categories World Cuisine Recipes Latin American Caribbean
Time 2h59m
Yield 8
Number Of Ingredients 12
Steps:
- Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
- Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
- Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
- Remove stockpot from heat, skim off surface fat, and remove bay leaf.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 20.1 g, Cholesterol 53.2 mg, Fat 7.8 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 509.3 mg, Sugar 3.5 g
CURRIED GOAT
Yield 6 Person(s)
Number Of Ingredients 16
Steps:
- Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar. Add 1 tablespoon curry powder, chopped onion, escallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to marinate for two hours. Heat vegetable oil in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder. Add the marinated meat and allow to sear. Turn the meat and add 4 cups boiling water. Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender. Add the diced potato and cook for 5 minutes. Fold in the sliced carrot and pimento berries and cook for five minutes.To serve: Serve with Plain Rice, Vegetable Salad and Mango Chutney.Method Note: Sear - To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices.
CURRY GOAT
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Wash meat with water and vinegar. Place meat in a bowl and season with curry powder, salt and pepper. Add garlic, scallions, thyme, onion, pimento seeds and pepper. Let marinade for at least 30 minutes.
- Add seasoned meat to a pressure cooker, and cover with water. Place lid on the cooker and cook over medium heat until you hear a steam hissing sound. Cook for for 30 minutes (or cover with 2 cups of water and cook in a Dutch oven for 1 hour). Halfway through cooking process turn pressure cooker off and let rest for about 5 minutes to reduce steam pressure. Remove lid and add potatoes and carrots. Simmer, uncovered for 10 more minutes or until the gravy thickens and the vegetables are cooked.
CURRY GOAT
Steps:
- For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
- For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
- Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
- Serve with rice or rice and peas.
GOAT CURRY
Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this one-pot is a taste sensation
Provided by John Torode
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 15
Steps:
- Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
- Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
- Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 48 grams protein, Sodium 3.5 milligram of sodium
CURRIED GOAT
Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves
Provided by Jo and Leisa Creed
Categories Dinner
Time 2h20m
Number Of Ingredients 14
Steps:
- Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
- Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
- For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.
Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
CURRIED GOAT
Hazel Craig, the mother of the pastry chef Jessica Craig, prepares this hearty, spicy dish from her native Jamaica with her homemade curry powder blend. It's worth making to maximize the dish's depth and complexity, and the recipe here makes extra (which can be used in any kind of stew or braise). Hazel insists that the best way to prepare goat is not to brown the meat first, but to cook everything all at once in the same pot. "When you heat everything up together," she said, all the flavor "gets locked in there."
Provided by Priya Krishna
Categories dinner, meat, main course
Time 14h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
- Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
- Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
- Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
- Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 1/2 to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 565 milligrams, Sugar 1 gram, TransFat 0 grams
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